If you love citrus flavored desserts, this pie is the thing for you! It is unbelievably easy to make and with minimal effort, it looks- and tastes- like a gourmet dessert. It is out of this world delicious! There was not a single person at the party I brought it to that did not love it. Definitely going in my arsenal of quick, effortless and sublime desserts- for any time of year!
As a note of clarification, although the name of the pie is "key lime", you can most definitely make it with regular large limes. In my neck of the woods, it is rather hard to come by key limes, so "slight" substitutions have to be made when necessary. :) I assure you, although the taste may not be exactly the same as the original "key lime pie", it is not compromised one little bit by the use of regular limes. You will just have to trust me on this one. :) Now, go ahead and make it, so you can see what I am talking about!
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. (Alternatively, as I did in this case since I was pressed for time, use a ready-made, store-bought graham cracker crust: it's not exactly the same, but works well when you are in a pinch.)
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest- it makes for a great presentation and adds an extra luscious level of creaminess and super yumminess. :) Enjoy!
Recipe adapted from the Pioneer Woman's Key Lime Pie recipe
As a note of clarification, although the name of the pie is "key lime", you can most definitely make it with regular large limes. In my neck of the woods, it is rather hard to come by key limes, so "slight" substitutions have to be made when necessary. :) I assure you, although the taste may not be exactly the same as the original "key lime pie", it is not compromised one little bit by the use of regular limes. You will just have to trust me on this one. :) Now, go ahead and make it, so you can see what I am talking about!
Ingredients
Crust:
- 1-1/2 packed cups finely ground graham cracker crumbs (about 12 cracker rectangles)
- 1/4 cup granulated sugar
-
5 tbsp unsalted butter, melted
Filling- 1 tbsp (heaping) lime zest
- ½ cup fresh squeezed lime juice
- 2 egg yolks
- 1 can (14 oz) sweetened condensed milk
Directions:
Preheat oven to 350 degreesFor the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. (Alternatively, as I did in this case since I was pressed for time, use a ready-made, store-bought graham cracker crust: it's not exactly the same, but works well when you are in a pinch.)
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest- it makes for a great presentation and adds an extra luscious level of creaminess and super yumminess. :) Enjoy!
Recipe adapted from the Pioneer Woman's Key Lime Pie recipe
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